Low Carb High Protein Chicken Skillet
A quick one-pan chicken skillet with asparagus, zucchini, cherry tomatoes, garlic, butter, and lemon. This low carb high protein dinner is great for busy weeknights and easy meal prep.
Equipment
- Large Skillet
- Cutting board
- Knife
- Spatula or tongs
Ingredients
For the chicken
- 2 large chicken breasts cut into bite-size pieces
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the vegetables
- 1 cup asparagus cut into pieces
- 1 cup zucchini sliced
- 1/2 cup cherry tomatoes halved
- 2 cloves garlic minced
For the sauce
- 2 tbsp butter
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
- 1 tbsp fresh parsley chopped
Instructions
- Pat the chicken dry and cut it into even bite-size pieces. Season with paprika, garlic powder, onion powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat until the oil looks lightly shiny.
- Add the chicken in a single layer. Cook for 4 to 5 minutes, turning a few times, until lightly golden and almost cooked through. Transfer the chicken to a plate.
- Add the garlic, asparagus, zucchini, and cherry tomatoes to the same skillet. Cook for 3 to 4 minutes, stirring often, until the vegetables are just tender.
- Lower the heat to medium. Add the butter, lemon juice, and Italian seasoning. Stir until the butter melts and coats the vegetables.
- Return the chicken to the skillet and toss everything together. Cook for 2 to 3 minutes more, until the chicken is fully cooked and the sauce lightly coats every piece.
- Finish with chopped parsley and serve right away.
Notes
For extra heat, add a pinch of red pepper flakes. For meal prep, cool the skillet fully before storing in airtight containers in the fridge for up to 3 days. Nutrition values are approximate and can change based on the exact chicken size and brands used.